Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate
| Autor: | Ismara Santos Rocha, Ligia Regina Radomille de Santana, Sérgio Eduardo Soares, Eliete da Silva Bispo |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Lower score lcsh:TX341-641 chocolate manufacturing 03 medical and health sciences 0404 agricultural biotechnology quantitative descriptive analysis lcsh:Technology (General) Quantitative Descriptive Analysis Food science Response surface methodology sensory acceptance Flavor Aroma Roasting 030109 nutrition & dietetics biology Chemistry 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Odor Brown color lcsh:T1-995 lcsh:Nutrition. Foods and food supply Food Science Biotechnology |
| Zdroj: | Food Science and Technology, Volume: 37, Issue: 4, Pages: 522-530, Published: 20 MAR 2017 Food Science and Technology v.37 n.4 2017 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Food Science and Technology, Iss 0 |
| Popis: | The aim of this work was to study the impact of the roasting temperature (80, 120 and 160 °C) and time (20, 40 and 60 min) of cocoa beans on the sensory acceptability of chocolate using response surface methodology. The results revealed that there was higher impact of roasting temperature and no influence of roasting time (in the studied levels). Lower score of consumers’ sensory acceptability was found at higher roasting temperature of cocoa beans (160 °C). The chocolate samples presented undesirable burnt odor and flavor. Roasting temperatures range 90 to 110 °C were found optimum for higher consumer’s acceptability scores (appearance, aroma, flavor, texture and overall quality attributes). Ten trained assessors consensually defined fifteen descriptors showing similarities and differences among the chocolate samples, using the methodology based on Quantitative Descriptive Analysis. The Principal Component Analysis showed that A, B and C treatments (80 °C) were characterized primarily by the brown color, sweet aroma and flavor attributes. The treatments D, E and F (120 °C) were characterized by reddish brown color, bitterness, burnt aroma and flavor, astringency attributes. |
| Databáze: | OpenAIRE |
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